This was a lot of work, but well worth it. The taste was phenomenal! I felt that it was a bit liquidy, and would have drained the tomatoes and peaches better if instructed. Next time I'll drain them and cut my pieces smaller. Great recipe, canned a lot and husband will be happy all winter. Thanks!
What a great salsa! It is plenty hot for my mild tastes even reducing the pepper flakes and cayenne, so on the 2nd batch I reduced to 1 tsp pepper flakes and 1/2 tsp penzeys chipotle which added a wonderful smoky flavor. The 2nd batch was still plenty hot so I will use less jalapenos next time. I wish I had bought more peaches as this won't last long. I made 2 batches and both times I was only able to get 7 pints exactly. Well worth all the washing and chopping this recipe can easily be doubled in a stockpot.
Wow! What a find! I'll do this one again and again, but not liking spicy things, I'll definitely lessen the cayenne and red pepper flakes. For this batch, when I open a jar I'll simply add some corn, a can of black beans, or chopped tomato (or all three!) to help with the spiciness. I used fresh peaches from a tree in our backyard that is quite prolific this year. Now I wish I hadn't given so many of the peaches to friends and neighbors!
It is a very pretty salsa. The flavor is a little flat. It is spicy, maybe a bit spicier than a medium salsa. It lacked the complexity of flavor I have come to expect from a salsa though. I am thinking it was the lack of cumin the the recipe. I think next time I will replace half the cayenne with cumin and see if that helps a bit. I am hoping after it sits a few weeks the flavors will blend a bit better and it won't seem so flat a flavor.
I left out the cayenne and red pepper flakes but put in one jalapeno and some dehydrated half sharp banana peppers. Also used 1/2 ACV and 1/2 white vinegar. I upped the peaches by 3 cups, so I think it came out a little sweeter, but I really like it. Even with upping the peaches, it only made 4-1/2 quarts. I drained them, but will have to see how it comes out after sitting awhile, canned. I will probably cut smaller next time, also.
This is a very tasty salsa. However, I used only (fresh) jalapenos, and it is PLENTY spicy! Omitted the red pepper flakes and cayenne. I think I may replace those with some cumin when I do this again.<br/><br/>Still, SO much better than overly-salted store-bought salsa.<br/><br/>For the record, I canned 9 pints from this recipe.
This a beautiful salsa in the jar and tastes even better.
Worth the effort! Lots of work but the effort can be enjoyed again and again! (Makes 12 pints) I used my food processor to make it go easier! Definite plus here! Following Clarebear's review I adjusted the liquid but left it chunky. Yum! This tastes a lot like D L Jardine's Peach Salsa which is a fave of mine right now. Love that I can make this myself and control the ingredients! Can't wait to try this on some grilled chicken and fish! Thanks for sharing!
We just tried this recipe and love it. It is some work, but mostly just chopping. Everyone is amazed at the fresh taste. We don't like it as hot so we left out the crushed red pepper flakes and 1/2 tbsp cayenne pepper.
I made this mostly for my husband who loves salsa!! While I was cutting and chopping, I posted a pic on my Facebook where two coworkers requested a jar. Everyone, I mean everyone LOVED it. A typical serving around here with my husband and 4 monster chdren, is the whole jar! One coworker said "I expected it to be tasty but not quite so savory!" We live in Florida and our peach upick season is almost over so we are headed out to get more fresh peaches to can some more (with our homegrown tomatoes, peppers, abd onions)